Village People: Maywood Native Regina Dillard Pens New Cookbook

Friday, December 29, 2017 || By Community Editor || @maywoodnews 

Featured image: Regina Thomas Dillard, pictured on the cover of her new cookbook. | Courtesy Regina Thomas Dillard 

Maywood native Regina Thomas Dillard recently published a wellness cookbook, FEED: Living Food Recipes to be Made and Eaten with Love. 

Dillard, the founder of Inner Sanctum Wellness, a health and wellness company, said in a recent statement that she was motivated to write the book so that she could provide her clients and holistic practitioner partners with access to simple, plant-based recipes that would support their healthy lifestyles.

As part of her entrepreneurial work, Dillard regularly hosts wellness cooking classes where students are taught healthy recipes for their vegetarian, vegan or raw food lifestyles.

Dillard, who attended culinary school and once owned a catering company, said she also wrote the book so that she could demonstrate how food can be used to heal bodies from sickness and disease. Dillard said she healed herself by integrating living food into her diet.

FEED features more than 154 recipes, including one that shows readers how to make buckwheat and flaxseed bread — that particular recipe, Dillard said, is her favorite. After all, she added, it was a staple of her diet when she was struggling to heal her body from candida, an infection of the skin and nails that is the result of a particular fungus.

The desert recipe below, Petite Bananas Foster Loaf, is Dillard’s favorite. In addition to recipes, the book also features healthy pantry set-up tips, pages for note-taking, section dividers and an easy-to-use index to help locate recipes.

It was purposely created to be a slim-line book with spiral binding, making it easy to pack with a portable blender for healthy recipes when traveling.

Copies of FEED are $14.99 for soft cover or $9.99 for an eBook and can be purchased at the Oak Park Visitors Center, 1010 Lake St., in Oak Park, or Sugar Beet Food Co-op, 812 W. Madison St., in Oak Park. You can also order the book online at www.shop-isw.com, Amazon.com and Barnes & Nobel Nook Books. VFP 

PETITE BANANAS FOSTER LOAVES (raw, vegan, vegetarian

  • 3 c. Bananas, very ripened, peeled
  • 2 c. Walnuts
  • 1 1/2 c. Medjool Dates, pitted
  • 2 tsp. Cinnamon
  • 1 tsp. Pure Vanilla Extract
  • 1/2 c. Psyllium Husks
  • 1 c. Coconut Flakes, unsweetened

Preheat oven to 200 degrees Fahrenheit. In a food processor, process walnuts until finely ground. Add dates, cinnamon, vanilla and mashed bananas. Process until well combined,(avoid over-processing). Transfer to large mixing bowl. Fold in psyllium husks and coconut flakes, until well combined. Spoon mixture, evenly, into a 12-section mini loaf silicone tray.

Transfer to pre-heated oven and bake for 1-1/2 to 2 hours or until tops are browned, checking every 30 minutes. Remove from oven and let cool. Once cooled, remove from baking tray. Store in airtight container on counter for 2 days, in refrigerator for up to 5 days.

Dehydrator Method

Transfer mixture into a 12-section mini loaf tray. Dehydrate at 145 Degrees F for 2 hours. Lower temperature to 115 degrees F and dehydrate for three hours. Once cooled, remove from baking tray. Store in airtight container on counter for 2 days, in refrigerator for up to 5 days.

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